gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Veal
From Boston Cooking-School cook book, 1896
Serves 5
If roast thermometer is used, it should read 170° F. Serve with Brown Gravy made with fat in pan.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
653Calories
88 gProtein
0 gCarbs
31 gFat
Full nutrition (28 nutrients)
Calories653 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol372 mg
Sodium372 mg
Potassium1429 mg
Calcium68 mg
Iron3.8 mg
Magnesium109 mg
Phosphorus921 mg
Zinc14 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)34 mg
Folate59 mcg
Water330 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 124. The excerpt below is the record exactly as published.
ROAST VEAL For suitable cuts, see p. 294. Order leg boned at market. Wipe meat, sprinkle with salt and pepper, stuff, and sew in shape. Place on rack in dripping pan, dredge with flour, and place strips of fat salt pork around meat.
Cook this with the app: pantry check, scaling, and the assistant.